| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
Butter bust, Not sent |
2 |
Servings |
INGREDIENTS
| 4 |
|
Egg Beaters® 99% egg substitute |
| 2 |
|
English muffins |
| 4 |
sl |
White turkey breast |
|
|
Parsley flakes |
| 1 |
pk |
Dry Butter Buds Mix, not diluted |
| 1/4 |
c |
Nonfat dry milk |
| 2 |
tb |
Hot water |
| 1 |
|
Egg white |
| 1/4 |
ts |
Salt, optional |
| 1/2 |
ts |
Dry mustard |
| 1 |
tb |
Distilled white vinegar |
| 4 |
tb |
Butter Buds®, Liquid form |
| 4 |
tb |
Hot water |
| 2 |
ts |
Lemon juice |
INSTRUCTIONS
HOLLANDAISE SAUCE
Prepare Hollandaise Sauce: Combine Butter Buds packets, dry milk, and 2
tbsp hot water. In a second bowl beat egg white until foamy. Blend together
salt, mustard and vinegar. While beating slowly add liquid Butter Buds and
the contents of the first bowl. Stir in 4 tbsp hot water and lemon juice.
Poach Egg Beaters: Into a poacher, pour water to just below bottom of egg
cups; heat water to boilling. Spray metal egg cups with cooking spray. Pour
1/4 carton of Egg Beaters into each cup. Set egg cups in frame over boiling
water. Cover; steam 3-5 minutes or until desired doneness.
Cover each English muffin half with a turkey slice; top with poached Egg
Beater. Spoon 2-3 tbsp Hollandaise sauce over each Egg Beater. Garnish with
parsley flakes.
NOTES : per serving: cals - 310 - 8%ff fat - 3g carbs - 38g
Recipe by: Butter Busters Posted to MC-Recipe Digest V1 #635 by The
Taillons <taillon@access.mountain.net> on Jun 03, 1997
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